6. Bake the Cheesecake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Place the cake pan in a larger pan and fill the outer pan with hot water until it comes halfway up the sides of the cake pan (this creates a water bath that helps the cheesecake bake evenly and prevents cracking).
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should still have a slight wobble in the center when gently shaken.
7. Cool the Cheesecake:
Once baked, turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for about 30 minutes to prevent it from collapsing.
Afterward, remove the cheesecake from the oven and the water bath. Allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight for the best texture.
8. Serve:
Once fully chilled, carefully remove the cheesecake from the pan and discard the parchment paper.
Serve as is or dust with extra matcha powder for a beautiful green finish. Optionally, serve with whipped cream or fresh fruit on the side.
Conclusion:
This Matcha Japanese Cheesecake combines the best of both worlds: the fluffy, delicate texture of a Japanese cheesecake with the rich, earthy flavor of matcha. It’s a light, refreshing, and elegant dessert that will wow anyone who enjoys the unique taste of green tea. Whether for a special occasion or a simple treat, this cheesecake is sure to impress with its subtle sweetness and smooth, melt-in-your-mouth texture.
